Cherry Compote With Honey Yogurt Recipes

CHERRY COMPOTE WITH HONEY YOGURT RECIPE

Steps:

• Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8-12 minutes. (Fish out lemon zest if using.)
• Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.

HONEYCAKES WITH CREAM CHEESE FILLING AND CHERRY COMPOTE

Steps:

• Preheat oven to 300 degrees F.
• Shift together flour and baking soda. Combine sugar, salt, and spices in a mixing bowl.
• In a separate bowl, whisk together oil, eggs, and water and add to sugar mixture. Add honey then gradually stir in the sifted flour and baking soda then mix on high speed for 5 minutes. Spray 12 mini-bundt pans with non-stick spray. Pour batter into molds. Bake for 16 minutes and test with a toothpick for doneness. Remove cakes from mold. Brush with syrup and allow to cool.
• Plating: Put filling into a pastry bag and pipe 3 teaspoons of filling into the center of each cake, spoon cherries and some of the syrup around cake and dust with powdered sugar.
• Combine all ingredients in a saucepan and bring to a boil. Remove from heat and set aside.
• Combine the cream cheese, butter, sugar orange zest and honey. Mix until fluffy.
• Combine cherries, sugar, and cinnamon in a small saucepan with enough water to cover. Heat to a near boil. Remove from heat and stir. Cherries should be coated with the syrupy liquid. Drain and set aside.

RASPBERRY CHERRY COMPOTE

Steps:

• Stir raspberries, cherries, cane juice, and cinnamon together in a saucepan over medium-heat; bring to a boil, stirring frequently. Reduce heat to low, cover the saucepan, and continue cooking until the berries are tender and juicy, about 15 minutes.
• Remove the saucepan from heat. Stir port wine through the berry mixture; gradually add tapioca flour, while stirring, until dissolved completely into the compote.

POTLUCK CHERRY COMPOTE

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

CHERRY COMPOTE

Steps:

• In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
• Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

CHERRY COMPOTE

Steps:

• Combine vodka, honey, orange and cinnamon in saucepan over medium-high heat, and bring to boil. Add cherries, cover, reduce to simmer and cook for 2 minutes. Transfer mixture to storage container, and allow to cool. Serve over poundcake.

CHERRY COMPOTE

Steps:

• Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
• Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)